Heat 2 TBSP of the olive oil in a dutch oven or large pot over medium-high heat.
Add the tomatoes, onion, garlic, crushed red pepper, 1 tsp salt, and 1/4 tsp black pepper to the pan and cook, stirring often, until sauce begins to boil rapidly.
Reduce the heat to medium-low and simmer the sauce, occasionally stirring and breaking up the tomatoes, while you make the pasta.
Cook the pasta according to package directions then drain.
Stir together the sauce and cooked pasta then spread it into a 9x13-inch baking dish.
Sprinkle the mozzarella evenly on top of the pasta then drizzle on 1 TBSP of olive oil and sprinkle the oregano on top.
Bake in the preheated oven for about 10 minutes or until cheese is melted.
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